This last week a friend of mine made some pimento cheese sandwich spread and shared it with me which reminded me of reading somewhere that almost everyone in the south has a “family recipe” for Pimento Cheese. I went through some of my cookbooks and got on-line to see what I could come up with. The following two recipes are ones that I thought sounded good. I have tried the first one and I really like it; I have not had time to try the second one.

Pimento Cheese
1 (3 oz.) package cream cheese, softened
1 c. grated sharp Cheddar cheese
1 c. grated Monterey Jack cheese
1/2 c. mayonnaise
1/2 t. seasoned salt
2 to 3 T. mashed pimentos
1 t. grated onion - (optional) - I used onion powder
Cracked black pepper to taste
With an electric mixer, beat cream cheese until fluffy. Add remaining ingredients and beat until well blended.

Cooked Pimento Cheese
1 (7 oz.) can pimentos
1 c. Colby cheese, diced
1 c. Velveeta, diced
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. butter
2/3 c. milk
3 egg yolks, beaten
1/3 c. vinegar
Dice pimentos and cheese. Add seasonings and butter to cheese and pimentos and melt in saucepan over low heat. Remove from heat, add milk and beaten egg yolks.
Return to medium heat, stirring until mixture begins to thicken. Slowly add vinegar, stirring constantly and continue cooking over medium heat until mixture is of spreading consistency. Note: This will thicken more when cool.

Recently I came across some of my mother’s favorite recipes and I thought I would share a few with you this week.

Raspberry Dessert
2 pkg. frozen red raspberries in syrup
1 c. water
1/2 c. sugar
2 t. lemon juice
4 T. cornstarch
1/4 c. cold water
50 large marshmallows
1 c. milk
2 pkg. dessert topping mix
1 1/4 c. graham cracker crumbs
1/4 c. chopped nuts
1/4 c. butter, melted
Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in 1/4 c. cold water, stir into raspberries and cook until thickened and clear. Cool. Melt marshmallows in milk over boiling water; cool thoroughly. Whip topping mix and fold into marshmallow mix. Mix graham cracker, nuts and butter in 13x9” pan. Press firmly into bottom of pan. Spread marshmallow mix over crumbs. Spread raspberry mix over the top. Refrigerate until firm.

Angel Food Cake Dessert
1 large angel food cake
1 pkg lemon jello
1 c. boiling water
1 c. pineapple juice
1 small can crushed pineapple
1 small jar Maraschino Cherries, chopped
16 marshmallows - cut
1 pint cream whipped
Make jello & when it begins to set, add whipped cream, beat together. Add pineapple, cherries, marshmallows. Cut cake in slices. Line the pan with cake. Pour mixture over cake. Let stand over night. Cut in blocks and serve on plate with coffee.

Caramel Crackers
40 saltine crackers
1/2 c. margarine
1 c. brown sugar
1 c. chocolate chips
1/2 c. chopped pecans
Arrange crackers in 10x15” baking pan. Melt margarine. Stir in brown sugar. Bring to a boil stirring constantly. Pour over crackers. Bakers at 350 degrees for 5-10 min. or until crackers rise to top. Sprinkle with chocolate chips. Bake 1 minute. Spread melted chocolate chips over top. Sprinkle with pecans. Cut around outline of crackers to serve.
40 servings

Chinese Egg Rolls
1 c. sifted flour
1 c. water
3 eggs
1 c. finely chopped cooked shrimp
1 c. finely chopped celery
1/4 c. finely chopped bamboo shoots
1/4 c. finely chopped water chestnuts
1 T. finely chopped onion
1 quart (about) corn oil
1/2 t. salt
Dash pepper
Mix together flour, water and 2 of the eggs. bEat with rotary beater or electric mixer on medium speed for 5 minutes.
Mix together shrimp, celery, bamboo shoots, water chestnuts, onion, 2 T. of the corn oil, slat and pepper.
To make each egg roll, heat about 1/4 t. corn oil in 6 1/2-inch skillet or 7 1/2-inch omelet pan (top diameter); pour 2 T. egg mixture into pan; move and tilt pan while pouring batter to spread. Cook just until set and edges curl slightly. Turn out onto absorbent paper; repeat until batter is used.
Beat remaining egg. Place about 2 T. shrimp mixture in center of each egg roll. Fold over end, then fold both sides in toward center, about 1 inch. Brush last end with beaten egg and fold over top to seal egg roll. Turn over and let stand about 1 minute or until seal is set.
Pour corn oil into heavy, sturdy, flat-bottomed, 3-qt. sauce-pan or deep fryer, filling utensil no more than 1/3 full. Heat over medium heat to 375º F. Carefully add egg rolls, a few at a time.
Fry about 4 minutes, turning as needed, until golden brown. Drain on absorbent paper.
Makes 16 egg rolls
Variations:
Vegetarian Egg Rolls: Follow recipe for Chinese Egg Rolls, substituting 1 cup drained, chopped bean sprouts for shrimp.
Fish Egg Rolls: Follow recipe for Chinese Egg Rolls, substituting 1 cup chopped, cooked fish for shrimp.

Chocolate Chip Bars
Mix together thoroughly:
1/3 c. soft shortening
1 1/4 c. brown sugar (packed in cup)
2 eggs
Sift together and stir in:
1 1/4 c. sifted flour
1 1/4 t. double-action baking powder
1/4 t. salt
Stir in 1/2 c. semi-sweet chocolate pieces (1/2 of 6 or 7-oz. pkg.)
1/2 c. coarsely broken nuts
Spread into greased square pan, 9x9x2-in.
Bake 30 to 35 minutes in moderate oven (350º F.). When almost cool, cut into 16 bars.

Strawberry Dessert
2 env. Knox gelatin
1/2 c. cold water
Stir to soften. Add 1 c. hot water. Stir to dissolve.
Clean & crush 2 pts. fresh strawberries. Add 2 T. lemon juice and sugar to taste. Mix. Add to gelatin mixture & chill until slightly set. Whip to froth. Add Cool Whip to taste (5 oz. or more) Whip. Turn into pan with graham crackers on bottom. Cover with graham crackers and nuts chopped. Chill.

No-Knead Refrigerator Rolls
2 pkgs. dry yeast
1/4 c. warm water
1 1/4 c. scalded milk
1/3 c. shortening
1/3 c. sugar
2 t. salt
2 eggs
4 1/2 c. flour (or more)
Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Cool to lukewarm. Add eggs, half of the flour and the yeast mixture. Beat 2 minutes at med. speed on elec. mixer. Blend in remaining flour thoroughly. Place in well oiled large bowl. Cover tightly. Store in refrig. at least 2 hours. Form into rolls and place on well-oiled baking sheet. Cover and let rise in warm place about 1 hr. or until double in bulk.
Bake in 375º F. oven for about 15 min. Make about 2 doz. rolls or 18 hamburger buns.